Gingerbread syrup

This simple syrup makes a lovely homemade gift and adds a festive flavour to drinks and desserts – stir into hot chocolate, warm apple juice or Prosecco, or drizzle over ice cream

Prep:5 mins
Cook:5 mins

Easy

Nutrition per serving

kcal 49
fat 0g
saturates 0g
carbs 12g
sugars 12g
fibre 0g
protein 0g
salt 0g

Ingredients

300g golden caster sugar
1 tbsp ground ginger
1 cinnamon stick
edible gold glitter (optional)
1 cinnamon stick
ribbon

Tip

Sterilising bottles

Wash the bottles in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.

Method

Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip below).
To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.

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